Prep: 5 minutes

Cook: 8 minutes

Makes: 4 servings

• 
  12 oz linguine


• 
  2 jars marinated artichokes, drained and rinsed


• 
  ½ cup fresh parsley


• 
  ¼ cup toasted pine nuts


• 
  ¼ cup grated parmesan cheese


• 
  ¼ cup Tuscan Herb Olive Oil


• 
  ¼ tsp. each salt and pepper

In large pot of salted boiling water, cook pasta until al dente, about 8 minutes. Reserving ¾ cup of the cooking water, drain and return pasta to pot or transfer to serving bowl.

Meanwhile, in food processor, pulse together artichokes, parsley, pine nuts, Parmesan cheese and Tuscan Herb Oil , salt and pepper until smooth.

Since you only need half of the pesto for this dish, you can refrigerate the leftovers for another recipe for up to 3 days. (or make a double batch of linguine)